Name: Bacon and Egg Pie
Total time: 45 min
Ingredients: 450 g puff pastry; 1 onion (diced); 1 cup frozen mixed vegetables; 200 g streaky bacon; 6 eggs; ½ tsp salt; ¼ tsp pepper; 60 g salad leaves; 1 cucumber (siced thinly); 1 avocado (cut into chunks); 2 garlic cloves (minced); 1 tbsp red wine vinegar; 1 tsp dijon mustard; 2 Tbsp olive oil; ¼ tsp salt

Instructions

Preheat the oven to 200ºC. Lightly grease a 20cm pie dish.
Roll out the pastry so it is big enough to make a base and top for your pie dish. Line your pie dish with the pastry so it covers the sides and there is enough spare to join it with the lid. Arrange bacon in the pie dish first, then top with frozen veg and onion. Gently break eggs over the top, season and top with the pastry lid. Press pastry edges together and brush the pastry with milk. Cut a couple of small slits into the pastry lid to let steam escape, then bake for 30 minutes.
Meanwhile whisk together dressing ingredients and toss with salad ingredients.
Cut the pie into decent wedges and serve warm with salad on the side.

Bacon and Egg Pie

Ingredients

Salad

Salad dressing

Instructions

Nutrition

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